These succulent artisanal olives are rich in heart-healthy nutrients.
Crisp and juicy, they're our mellowest-tasting olive, picked young and cured with only sea salt and spring water (unlike modern olives cured with harsh chemicals).
They're the perfect pairing for snacks, salads, soups, wine, cheese, hors d'oeuvres and more!
- Excellent source of monounsaturated oleic acid
- Rich in anti-inflammatory polyphenol antioxidants
- Good source of iron, copper, and dietary fiber.
- Rich in Vitamins E and A
- Provides Vitamin K and Calcium
Heirloom Botija Olives
"Chacra Blanca," their name for this beautiful stretch of Peruvian coastal desert, has never been exposed to chemical pesticides or fertilizers. Instead, the Vicos use sustainable agriculture practices to keep the soil rich and to make their olive products simply delicious. Not only is it organic, the farm is EurepGAP Certified for "Good Agricultural Practices," and all its olive products are certified Kosher.
These pioneering organic methods also increased the yields with four to seven year old trees producing as much as a typical twelve year old tree.
Heirloom Botija Olives
Careful handling and processing ensures excellent flavor and incredible health benefits. Every olive is manually harvested and meticulously hand-pitted, then prepared with traditional "lacto-fermentation," using only sea salt and local spring water (instead of the fast, cheap & toxic chemical methods used in the modern olive industry). The final product is bagged or jarred in air and light-resistant containers, and shipped to our air-conditioned facility in Southern California.
Olives are naturally bitter and spicy because of their high antioxidant content, so they must be "cured" before consumption. For thousands of years, traditional olive growers have cured their olives using various methods, including fermentation or saltwater immersion. The predominant technique used in the modern olive industry involves immersing the olives in successive baths of caustic lye, a highly toxic chemical (with questionable environmental and health effects). Lye curing, although faster and cheaper, also strips olives of their richer, subtler range of flavors.
Our olives are traditionally lacto-fermented, using only sea salt and local spring water. After hand-harvesting, the olives are washed and graded, then placed into large food-grade tanks with pure local spring water and sea salt. Over time, the salt water pulls bitter elements out of the olive flesh while naturally present probiotics digest some of the sugars and fibers in the olives. This time-honored technique produces a superior olive, both in terms of environmental impact and flavor characteristics. It's also a healthier olive, providing probiotics for improved balance of digestive flora (which may support immune system function).
After curing, the olives are rinsed and bottled in a mild solution of sea salt for shipment to our air-conditioned facility in Southern California.
Curing Raw Botija Olives
Every Product has an origin
and an impact
You stand at the finish line of an amazing journey with a miraculous beginning: Soil, Water, Sunshine...and Seed. With care and craftsmanship, Life unfolds, blossoms, and thrives. No chemicals needed. Just skill, hard work, and love for the land.
Every point on this map is a place that you touch. A farm. A community. An economy. An ecosystem.
These are the origins. You are the source.